The Ombré Trend Hits Popsicles
Serve up a bit of summer on a stick. Our frozen treats are made with iced tea, extra-tangy lemonade, and mashed raspberries. Freeze the ingredients in different combinations and let kids and adults alike take their pick.
2 cups sugar
12 strips lemon zest (from about 2 lemons)
2 cups fresh lemon juice (from about 10 lemons)
2 black-tea bags
2 rooibos-tea bags
6 ounces fresh raspberries, mashed (for variation)
Raspberry variation: In step 3, fill molds partially with tea or lemonade mixture; freeze, insert sticks, and freeze again as directed. Divide raspberries among molds; freeze until firm, about 2 hours.
1. Lemonade layer: Heat sugar and 2 cups water in a small saucepan over high heat, stirring occasionally, until sugar is dissolved, about 3 minutes. Remove from heat; add lemon zest. Let steep 20 minutes; remove zest. Refrigerate syrup until completely chilled, 1 hour. Combine half of syrup, 1 cup lemon juice, and 1 cup water in a measuring cup.
2. Tea layer: Place tea bags in a measuring cup. Add 1 1/4 cups boiling water; let steep 8 minutes. Remove bags. Refrigerate tea until completely chilled, 1 hour. Combine remaining syrup, remaining 1 cup lemon juice, and 1 cup tea in a measuring cup.
3. Fill Popsicle molds partially with either lemonade or iced-tea mixture. Freeze until slushy, about 1 hour. Insert Popsicle sticks (they should stand in the mixture by themselves; continue to freeze if they don’t) and freeze until firm, about 1 hour. Fill molds to top with remaining mixture; freeze until firm, about 2 hours.
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